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Sun-Dried Tomato Pasta with Sausage, Spinach, and White Beans—an easy, healthy pasta recipe that comes together quickly. Flavorful and filling!
Ingredients
8 ounces whole wheat penne pasta
1 tablespoon extra-virgin olive oil
8 ounces precooked chicken sausage links — I used Trader Joe's roasted garlic flavor, cut into bite-sized pieces
1 can reduced-sodium white beans, rinsed and drained (I used Great Northern; cannellini or white kidney would work as well) — (14 ounces)
1/4 cup sun-dried tomatoes in olive oil — drained and chopped
2 cloves garlic — minced
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
5 cups mixed tender greens — I used half arugula, half baby spinach
1/2 cup freshly grated Parmesan cheese
Chopped fresh herbs — for serving (parsley, basil, green onions, or anything you like or have on hand)
Instructions
Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package directions. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta and set aside.
In a large, deep skillet, heat the olive oil over medium high. Add the sausage and brown on all sides. Reduce the heat to medium, then add the white beans, sun-dried tomatoes, garlic, salt and pepper, and red pepper flakes. Cook until the beans are warmed through and the garlic is fragrant, about 1 minute. Stir in the reserved pasta, then the spinach and arugula. If the pasta seems dry, add a little of the reserved pasta water to loosen it. Cook just until the greens wilt, about 30 seconds. Remove from heat and sprinkle with Parmesan and herbs. Enjoy warm.
Recipe Notes
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of chicken stock (or water) to keep the pasta from drying out. Sprinkle with additional Parmesan cheese and herbs before serving.
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